Albondigas Soup Recipe
A hearty Mexican meatball soup, perfect for a cozy dinner.
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Meatballs
- 1 lb Ground Beef
- ¼ cup Uncooked White Rice
- 1 Egg beaten
- 2 cloves Garlic minced
- ¼ cup Chopped Fresh Cilantro
- 1 teaspoon Salt
- ½ teaspoon Black Pepper
Soup
- 1 tablespoon Olive Oil
- 1 Onion chopped
- 2 cloves Garlic minced
- 8 cups Chicken Broth
- 2 Carrots sliced
- 2 Zucchini sliced
- 1 can Diced Tomatoes
- 1 teaspoon Dried Oregano
- 1 teaspoon Ground Cumin
- ¼ cup Chopped Fresh Cilantro
- to taste Salt and Pepper
In a large bowl, combine ground beef, rice, egg, garlic, cilantro, salt, and pepper. Mix well and form into small meatballs.
Heat olive oil in a large pot over medium heat. Add onion and garlic, and cook until softened.
Add chicken broth, carrots, zucchini, diced tomatoes, oregano, and cumin. Bring to a boil.
Carefully add meatballs to the pot. Reduce heat and simmer for 30 minutes, until meatballs are cooked through and vegetables are tender.
Stir in chopped cilantro and season with salt and pepper to taste. Serve hot.
Calories: 250kcal | Carbohydrates: 20g | Protein: 15g | Fat: 12g | Saturated Fat: 4g | Cholesterol: 50mg | Sodium: 800mg | Potassium: 600mg | Fiber: 3g | Sugar: 5g | Vitamin A: 3000IU | Vitamin C: 20mg | Calcium: 60mg | Iron: 3mg
Comfort Food, Meatball, Soup